Have you ever struggled with how to make a face?Have you ever searched for a recipe for dough in the market but never found it?Today, I bring you a special recipe, which does not cost a penny, so that you can easily master the dough making skills of 50 catties of flour.
1. Prepare materials**
1.50 kg of flour: Choosing high-quality flour is the key to the success of dough.
2.Appropriate amount of warm water: For dough, the temperature is between 40-50 degrees Celsius.
3.Yeast powder: used for fermentation, it is the core material of dough.
4.Sugar to taste: Speed up the fermentation process.
Second, the dough steps**
1.*Mix the flour**: Pour the flour into a large clean basin, dig a small pit in the middle, and add an appropriate amount of yeast powder and sugar. Slowly add the warm water, stirring as you pour, until the flour is flocculent. Then, knead the smooth dough by hand.
2.*Fermentation**: Place the dough in an airtight container and place it in a warm place. Wait about 1-2 hours for the dough to rise to twice its original size.
3.*Knead and divide**: Take out the dough and knead it slightly on the cutting board to exhaust. Divide the dough into small pieces as needed, and you can make various pastries such as steamed buns and steamed buns.
4.Forming & Proofing: Place the divided dough pieces on a steamer or baking tray for a second fermentation. After about 30 minutes, the dough will rise a little more. At this point, it's time to start steaming or roasting.
5.*Steaming and baking**: Adjust the steaming or baking time according to different pastries. In general, steam for 15-20 minutes and bake for 10-15 minutes.
6.*Cooling & Save**: After steaming or baking, let the pastry cool naturally. Then store it in an airtight container, which can be kept in the refrigerator or in a ventilated place.
3. Precautions**
1.The choice of flour is very important, and good flour can make good pastries.
2.The temperature of the warm water should be moderate, not too high or too low, otherwise it will affect the activity of the yeast.
3.To ensure temperature and humidity during fermentation, you can place it in a warm place and cover it with a damp cloth.
4.Divide the dough pieces evenly so that the baked or steamed noodles are the same size.
5.Once formed, the pastry is fermented a second time so that the baked or steamed pastry becomes softer.
6.The steaming or baking time should be well controlled, if the time is too short, the pastry will not be cooked, and if the time is too long, the pastry will become hard.
7.The finished pastry should be sealed and stored to prevent moisture and deterioration.
Through the above steps, I believe you have mastered the skills of making 50 catties of flour. Try it and make delicious pastries to satisfy your family's taste buds!